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Food, Agriculture, Environment and Chronic non-communicable diseases: How are they connected?
Summary
This review examined the connections between modern diet, agricultural practices, and the rise of chronic non-communicable diseases, arguing that environmental changes since industrialization — including chemical pollutants, microplastics, and nutrient-depleted food systems — have outpaced evolutionary adaptation. The authors called for a food systems approach to reducing chronic disease burden.
The evolution of modern humans dates from around three million years ago. This period has encompassed cycles of climate change and food availability. Human physiology has adapted to these evolutionary stimuli, and this is the physiology we live with today. The industrial and technological revolutions have introduced environmental impacts which are adversely affecting the planet’s natural resources and environmental sustainability. Modern-day humans are exposed to environmental and dietary influences for which we are not physiologically adapted resulting in an epidemic of non-communicable diseases. The modern medical paradigm pursues treatment of disease and symptoms. Significant progress could be made in preventing non-communicable diseases by diverting more resource to promoting healthy lifestyles and sustainable dietary interventions. Industrial and agricultural practices which lead to environmental degradation also adversely affect human health. While the economic progress of the last couple of centuries has undoubtedly had beneficial effects on lifespan, food security, and living standards, we are now faced with unintended socioeconomic and environmental pressures. Human and planetary health are inextricably linked. This paper provides an overview of the interactions between the environment, food, and human health.
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